Directions

1Set oven control to broil. Place chiles on broiler pan. Broil with tops 2 inches from heat, turning frequently, 6 to 8 minutes or until skins are blistered and lightly charred. Transfer chiles to resealable food-storage plastic bag; seal bag and place in bowl of ice water 5 to 10 minutes. Remove skin by running fingers down each chile. Cut stem and top off each chile. Cut slit down side, and remove seeds. Coarsely chop chiles; set aside.

6In large bowl, beat eggs, 1 1/2 cups milk, the cumin, chopped chiles, salt and pepper with wire whisk until well blended. Pour over mixture in baking dish. Press down with back of spoon, making sure all ingredients are covered with egg mixture.

7Dip reserved crescent halves into 2 tablespoons milk, and roll in crushed chips. Place around edge of pan.

8Bake 52 to 57 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares. Serve with salsa.

Exchanges:

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Step Photos

1Set oven control to broil. Place chiles on broiler pan. Broil with tops 2 inches from heat, turning frequently, 6 to 8 minutes or until skins are blistered and lightly charred. Transfer chiles to resealable food-storage plastic bag; seal bag and place in bowl of ice water 5 to 10 minutes. Remove skin by running fingers down each chile. Cut stem and top off each chile. Cut slit down side, and remove seeds. Coarsely chop chiles; set aside.

6In large bowl, beat eggs, 1 1/2 cups milk, the cumin, chopped chiles, salt and pepper with wire whisk until well blended. Pour over mixture in baking dish. Press down with back of spoon, making sure all ingredients are covered with egg mixture.

7Dip reserved crescent halves into 2 tablespoons milk, and roll in crushed chips. Place around edge of pan.

8Bake 52 to 57 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares. Serve with salsa.